Why You’ll Love this Low Sugar Pumpkin Pie Recipe
If you’re a fan of classic desserts but want to keep your sugar intake in check, you’ll absolutely love this Low Sugar Pumpkin Pie recipe.
It’s the perfect blend of flavors, capturing that warm, cozy essence of fall without overwhelming your palate with sweetness.
I adore how easy it’s to whip up, making it a stress-free addition to any gathering.
The creamy texture and delightful spices will have everyone asking for seconds, and you won’t feel guilty indulging.
Plus, it’s a fantastic way to enjoy the season’s bounty while staying mindful of your health.
Trust me, you’ll want to make this!
Ingredients of Low Sugar Pumpkin Pie
When it comes to making a delicious dessert without a pile of sugar, this Low Sugar Pumpkin Pie really hits the spot. It’s the kind of dish that can make you feel all cozy inside, like a warm hug on a chilly fall day.
Plus, it’s super easy to put together! You can whip it up in no time, and it’s bound to impress your friends and family. So, let’s gather our ingredients and get ready for a delightful baking adventure.
Here’s what you’ll need to make this scrumptious Low Sugar Pumpkin Pie:
- 1 Pillsbury ready-made pie dough
- 1 cup Libby’s canned pumpkin
- 6 tablespoons Splenda Sugar Blend for Baking
- 1 tablespoon heaping flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs, well beaten
- 1 1/2 cups skim milk
Now, a quick note about the ingredients: Using canned pumpkin is super convenient and saves you a whole lot of time. Trust me, nobody wants to be wrestling with a pumpkin on a busy day.
And while we’re using Splenda to keep the sugar low, it’s important to remember that everyone’s taste buds are different. If you find that you like a bit more sweetness, feel free to adjust the amount of Splenda to your liking.
Just remember, this pie is about enjoying the rich pumpkin flavor with a touch of sweetness, so don’t go overboard. And if you want to make it a bit more festive, a dollop of Sugar Free Cool Whip on top is a delightful finishing touch!
How to Make Low Sugar Pumpkin Pie
Now that we’ve our ingredients all lined up, let’s plunge into the wonderful world of pie-making. First things first, you’ll want to preheat your oven to 450°F. Yes, that’s right, we’re starting hot!
While your oven is warming up, grab that 1 Pillsbury ready-made pie dough. Unroll it carefully and fit it into a 9-inch pie pan, making sure to crimp the edges for that perfect homemade look. If you accidentally tear it (guilty as charged), no worries—just patch it up with a little extra dough. Nobody will know if you don’t tell them.
Next, let’s talk filling. In a large mixing bowl, combine 1 cup of Libby’s canned pumpkin, 6 tablespoons of Splenda Sugar Blend for Baking, a heaping tablespoon of flour, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon. Stir everything together until it’s well mixed, and the smell of cinnamon wafts through your kitchen. It’s like a warm hug in bowl form.
Now, here’s where things get a bit messy, but in a good way. Add in the 3 well-beaten eggs and 1 1/2 cups of skim milk, and mix until it’s smooth and creamy. If it looks a little lumpy, don’t sweat it—just channel your inner whisking champion and give it a good stir.
Once your filling is all set, pour it into the prepared pie crust. It should look rich and inviting, ready to turn your kitchen into a cozy haven.
Pop that beauty into the oven for 10 minutes at 450°F, and then lower the temperature to 350°F and bake for an additional 40 minutes. You’ll know it’s done when a knife inserted into the center comes out clean. If only life were this easy all the time, right?
Once it’s out of the oven, let it cool for a bit before serving. And if you’re feeling extra fancy, add a dollop of Sugar Free Cool Whip on top. Trust me, it’s the cherry on your low-sugar pumpkin pie sundae… uh, I mean pie. Enjoy every bite of your delicious creation!
Low Sugar Pumpkin Pie Substitutions & Variations
After enjoying that delicious low sugar pumpkin pie, you might want to shake things up a bit with some substitutions and variations.
For a crust alternative, try a gluten-free option or a nut-based crust for added flavor. Swap the Splenda for monk fruit sweetener or erythritol if you prefer different low-calorie options.
Adding a splash of vanilla or nutmeg can elevate the taste, too. If you want to experiment, try adding a layer of cream cheese to the bottom of the pie for a rich twist.
Don’t be afraid to get creative with toppings, like toasted nuts or dark chocolate shavings!
What to Serve with Low Sugar Pumpkin Pie
While enjoying a slice of low sugar pumpkin pie, you might wonder what to pair with it for the ultimate dessert experience.
I love serving it with a dollop of sugar-free Cool Whip; it adds creaminess without the extra sugar. A scoop of vanilla or cinnamon ice cream also complements the pie’s flavors beautifully.
For a revitalizing twist, consider a side of fresh whipped cream sweetened with a touch of honey or maple syrup.
Finally, a sprinkle of chopped pecans or walnuts can enhance the texture and provide a delightful crunch that balances the pie’s smoothness perfectly.
Enjoy!
Additional Tips & Notes
When serving low sugar pumpkin pie, there are a few additional tips that can elevate your dessert experience.
First, let the pie cool completely before slicing; this helps it set properly. If you want to enhance flavor, consider adding a pinch of nutmeg or ginger to the filling.
For a beautiful presentation, serve with a dollop of Sugar-Free Cool Whip or a sprinkle of cinnamon on top. If you’re storing leftovers, cover them tightly to maintain freshness.
Finally, remember that this pie tastes even better the next day, as the flavors have time to meld together. Enjoy every bite!